I saw Richa post this recipe on her Instagram and Facebook last month and I knew I had to try it. I have actually made this twice now (since I had half of a bag of pasta leftover from the first time I made it-a great excuse I know!).
I love roasted chickpeas! And these chickpeas have lots of flavor because they are roasted with black pepper, rosemary, thyme, sage, and garlic powder. Ah! So good! Normally I’m not really a rosemary fan, but I decided not to leave it out in this recipe and I was not disappointed by that decision. 🙂
The title is roasted red pepper, but I actually just sautéed my red bell peppers with the garlic and onions to save cooking time. And I used half of a bag of gluten-free Tinkyada Pasta Joy Ready Brown Rice Pasta (Elbow) for one recipe. They have this brand at some Signature Kroger locations and at Central Market… probably at some health food stores, too. I had never tried this brand before, but I really liked it and will definitely be using it again.
Besides not roasting the red bell pepper, I made some other modifications which are reflected below. For the original recipe see the link above.
- 1 tsp coconut oil
- 1 15 oz can chickpeas, drained, washed
- ½ tsp freshly ground or coarsely crushed black pepper
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp dried sage powder
- ½ tsp garlic powder
- 8 oz pasta of choice (I used half a bag of the gluten-free pasta above)
- 1 small yellow onion
- 1-2 cloves of garlic (depending on how large the cloves are)
- 2 red bell peppers
- 3 tbsp tomato paste
- ½ tsp garlic powder
- ½ tsp ground mustard
- ¼ tsp dried thyme
- 1/4 tsp dried oregano
- 3 tbsp
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- ¼ cup cashews (soaked in boiled water for 15 mins)
- 1.5 cups water
- Pre heat oven to 400 degrees F. (*see below first)
- Drain and rinse chickpeas and add the spices and melted coconut oil. I’m not a fan of using a lot of oil, but in this case a small amount will make the chickpeas crunchy and roast properly.
- Line a baking sheet with parchment paper and spread out chickpeas evenly. Cook for 20 minutes and then set aside.
- *Before you start getting the chickpeas ready, start heating up the water to boil the pasta. This saves time. 🙂
- *I boiled some water in my tea kettle to soak the cashews. Then I placed them in a bowl and covered them with the boiled water. I let them soak until I was ready to blend them (about 15 minutes, more is just fine).
- Cook the pasta according to instructions.
- Chop up onion, garlic, and red bell peppers and saute on a prepared skillet. Cook until the red bell pepper in tender and the onion is translucent.
- Add 1/2 to 3/4 of the cooked vegetables to a high-powered blender. Add all of the remaining ingredients and blend until smooth. Be careful to remove the lid or open the pour hole frequently to let the hot air out. I blend mine with my hand over the cracked pour hole. Use caution.
- Add the blended mixture and the cooked pasta to the skillet with the unblended vegetables. Mix it all together on medium high heat for a few minutes until everything is heated through.
- Scoop out some pasta into a bowl and top with 1/3 of the roasted chickpeas. Enjoy!
Nutrition facts for three servings